Who starts a blog post like that? Oh, I do! Why? Because I’m feeling a little bit like a slacker dietitian, because…well…because I’ve NEVER made overnight oats. Nope, never have. I know, crazy, right? Overnight oats are everywhere and everyone claims they’re awesome. They always look tasty, but I’ve never tried them. When I heard that this month’s Recipe Redux theme was to try a fellow Redux-er’s recipe, I knew I had to try Amber’s Blueberry-Walnut Overnight Oats as my overnight oats “guinea pig.”
“Simplify, simplify, simplify!” Henry D. Thoreau, eloquently and prophetically proclaimed in his famous work, Walden.
That demand to simplify seems even more relevant today than it likely was in 1854, when Walden was first published. How many of us challenge that decree everyday? Adding more things that instead “complicate, complicate, complicate!” Ugh. Thoreau’s mantra is one I’m trying (somewhat successfully) to practice in my daily life. I’m not taking the easy way, but the smart, simpler way. Case in point, I recently got so frustrated with making healthy lunches for my family. PB&J was in the lunch box more than I would’ve liked. Of course there’s nothing wrong with that sandwich, but variety is a good thing.
Inspired by Thoreau, I decided to “simplify” lunch.
And with this Chickpea Hummus Wrap, I simplified on execution, but didn’t sacrifice taste or flavor! Yay! It all starts with a whole grain wrap and continues with layers of flavor. Canned chickpeas and pre-washed baby arugula keep things easy and fast. Flavor boosters like feta cheese and pepitas add a simple, yet tasty addition.
Luckily, the Recipe Redux theme for this month was how to get out of our “lunch rut.” How appropriate! Fortunately I figured out just how to do that with this Chickpea Hummus Wrap!
And here are the pretty picture of my Chickpea Hummus Wrap:
Time is of the essence! But don’t forget about good nutrition either! These simple chickpea hummus wraps make lunch easy, delicious and nutritious!
Ingredients
Scale
1 cup baby arugula
1 teaspoon fresh lime juice
pinch teaspoon freshly ground black pepper
pinch teaspoon Kosher salt
1 (8-inch) whole wheat tortilla or wrap
2 tablespoons plain hummus
1/3 cup chickpeas
1 teaspoon toasted pumpkin seeds
1 tablespoon crumbled feta cheese
Instructions
Toss the arugula with the lemon juice, black pepper and salt.
Lay tortilla on a clean work surface. Spread the hummus down the middle of the tortilla and top with the chickpeas. Sprinkle on the pumpkin seeds and feta cheese, then the arugula mixture.
Roll up and enjoy.
Notes
Want more? Just multiply ingredients by desired serving size and divide everything evenly among tortillas.
Well, so are my friends over at the Recipe Redux. Hence, the theme of this month’s challenge to break out of “breakfast boredom.” Uh oh, so you’re telling me my sprouted whole grain toast with peanut butter and jam that I have every. single. day. is boring? Perhaps, but I love it.
